Step 1

Cook enough rice to yield 4½ cups of cooked rice. 1 cup of dry rice will make about 2-3 cups of cooked rice depending on what kind you use.

Step 2

Add a bit of oil to a skillet over medium high heat. Add the beef and cook until it has browned. Season lightly with salt and then set aside. NOTE: For proper browning, don't break up the meat immediately when you put it in the skillet. Give it some time to develop color.

Step 3

While the beef is cooking, microwave your frozen Brussels sprouts according to the package. Cut the Brussels sprouts into quarters.

Step 4

Using a vegetable peeler, shred your carrots into thin strips. Feel free to buy pre-shredded carrots.

Step 5

In a different skillet, add some oil over medium high heat and place the Brussels sprouts in the pan cut side down so they can develop color. After 3-5 minutes, create some room in the center and add the ginger and garlic and more oil if needed. Cook for 1-2 minutes.

Step 6

Add in the carrots and cook 2-3 minutes or until soft.

Step 7

Mix together the honey, soy sauce, stock, vinegar, and sesame oil until combined.

Step 8

Add the beef and sauce into the skillet with the vegetables and allow the sauce to thicken with the heat. Stir and season to taste.

Step 9

This recipe makes 6 servings. Divide your ingredients evenly between your 6 containers.